Our team has been instructed to help advise on a business case involving a restaurant, The Mongolian Grill. It’s owner, John Butkus, is contemplating renovations, in hopes of adding capacity and increasing revenue. There are several scenarios that are available to him. One option is to add an extra food bar. The second option is to move the location of the cooking area. He can also implement both options, if he so chooses. Our team has done the appropriate financial calculations, as well as qualitative considerations. Our decision is that Mr. Butkus should choose to implement both options. The additional capacity is definitely needed, and the demand to fill the capacity is also present. We calculated the possible revenue that could be earned under two sections: Low additional demand and High additional Demand. The additional revenue generated in these two scenarios are $42 900 and $31 200, respectively. Also, the in both of these scenarios, the time needed to pay for the cost of the required expansions are less than a year. We have looked at a number of possibilities, both positive and negative, and we feel that this is the best option. There really is no justification to not go through with the changes. They will result in a greater profit, both in the short and long run. Our analysis is included in the following document.

ProblemThe Mongolian Grill is a restaurant with a unique concept. It prides itself on not only delivering good food, but also an original dining experience that leaves customers wanting to come back. The restaurant uses four features to help accomplish this: An entertaining and interactive atmosphere, fresh and healthy food, unlimited quantities, and customer involvement in the meal preparation. The restaurant owner, John Butkus, is looking to finalize the operation decisions for one of his future restaurants, which will be located in Waterloo, Ontario.

First, a brief explanation of how the Mongolian Grill restaurant works: Customers that arrive at the restaurant are seated. A member of the serving staff explains the concept to first-time diners, and takes the table’s drink orders. Customers then proceed to the food preparation area. They select the meat and vegetables that they would like from the food bar, and place them in a bowl. Customers then move to the second bar, which contains sauces, oils, and spices. Customers add the sauces, etc. that they would like, and proceed to the cooking station. Cooks accept the bowl of food from customers and proceed to cook it on a circular iron grill, which is in full view of the customers. Once the food is done being cooked, the cook returns the food to the customer in a clean bowl and the customer returns to their seat.

The Waterloo location, which is not yet completed, will have a capacity of 190. It is close to nearby cities, which have a combined population of roughly 560,000 people. It will operate from 11 am until 11 pm, 7 days a week. Mr. Butkus has decided that the demand will likely exceed the capacity of the restaurant, especially during peak hours (6 pm to 10 pm) on days near the end of the week. He estimates that the Mongolian Grill will have to turn 20 to 30 people away on Thursday nights and 30 to 40 people away on Friday and Saturday nights. He feels that if he can reduce dinner times by fifteen minutes, he will not have to turn these customers away and will ultimately generate additional sales revenue and higher profits. Decision Statement

There are two options available to Mr. Butkus, both intended to potentially increase capacity and reduce dinner times. The first is to add an additional food preparation area. This would require the installation of a second food bar and a second sauce, oil, and spice bar. An additional staff member would be needed to work an eight-hour shift during Thursday, Friday, and Saturday nights to ensure that the food preparation area is stocked and...

...﻿
MongolianGrill Case
Tanner Keelan
Submitted to: J. Austin Davey & Tannys Laughren
COMM 1006E-02
November 10, 2014
Executive Summary:
The MongolianGrill case is based around a successful restaurant in London, Ontario owned by John Butkus. Mr. Butkus is opening another MongolianGrill in Waterloo, Ontario which gives him the opportunity to make adjustments from the London location to increase efficiencies to ensure great success in Waterloo. The biggest problem for the London location is that it is so busy on Thursdays, Fridays, and Saturdays that it has to send potential customers away. To fix this Mr. Butkus has to create a shorter customer experience to open up tables and serve more people. The decision recommended was to add an additional food bar as well as moving the grill to a more central location as opposed to being tucked in the corner which only leaves a small amount of counter space for customers to view their food being cooked. With the new floor plan MongolianGrill will in theory make $2,200 more on Thursday, Friday, and Saturday, which comes to $330,000 more per year. All of this being done without sacrificing quality or service is possible and may actually increase service due to the faster serving times. The initial cost being an extra $24,400 is miniscule compared to the potential payout in the first year which...

...in Mongolia.
The emergence, the rise and the decline of these cities reflect the natural development and features of Nomadic Architecture.
Ger (Yurta), the principal and classical dwelling of Mongolians was ideally adapted to the nomadic way of life, and was widely spread among Turkic and Mongol language tribes. Scholars relate its origin to the history of cattle breeding.
The basic structure of Ger (yurta) has remained the same throughout the centuries with little modifications. The Mongolian ger (yurta) has two key components: the wooden frame work and the felt cover. The wooden wall shell is called ‘’khana’’, the upper wooden poles (measuring 1.5-3 meters) are “uni” the central supporting two columns are known as “bagana” and the uppermost smoke hole is “toono”, but can be closed with flaps in case of storm or rain. This opening brings sunshine and fresh air straight into the extra-ordinary roomy adobe. There is a long-rooted tradition that Mongolians erect their ger with its door facing to the south.
Ger Interior /Yurta interior/
According to Rashid-ad-Din, a medieval Persian historian, about 1000 ger-families formed a “khuree”. The written sources on the history of the Mongolian Empire state that Mongolians used “gerlugs”, or ger-carts of a large size, and places on cart-carriages. Images of gerlugs are often found on rock-paintings of the Bronze...

...Empire of Genghis Khan" is a highly inspiring travel writing filled with hilarious plots vividly portrayed in chronological, fully-detailed, easily followed events. The extract is about a "Mongolian Wedding" which Stewart attended.
The extract is very precise as Stewart uses time keywords in chronological order such as "Throughout the evening", "In the morning", "By mid afternoon" and "At four o'clock" at the beginning of each paragraph making it easy for readers to follow up and relate to the story effectively. He first shows the reader a hint about the Mongolian people he met with; they are "unpredictable", "boisterous" and "could be as bad as the next fellow they warn him about".
He then mentions cultural traditions in Mongolian weddings such as the groom searching for his bride under a bed of one of the neighboring gers, the preparation of the bride's family for the bridal breakfast and the groom's family for the evening feast; that indicates that each family is both trying to show their excessive generosity, care and luxury to the other family. In addition to that, he shows that it was a custom for the sisters of the bride to serve both families with liquor and to make sure that everyone from the bride to the furthest guest are at their absolute comfort and satisfaction. Every Mongolian guest was supposed to give out a song related to weddings even the shyest of them all would have no problem in reciting as...

...Mongolia
RISE OF GHENGIS (Chinggis) KHAN
After the migration of the Jurchen, the Borjigin Mongols had emerged in central Mongolia as the leading clan of a loose federation. The principal Borjigin Mongol leader, Kabul Khan, began a series of raids into Jin in 1135. In 1162 (some historians say 1167), Temujin, the first son of Mongol chieftain Yesugei, and grandson of Kabul, was born. Yesugei, who was chief of the Kiyat subclan of the Borjigin Mongols, was killed by neighboring Tatars in 1175, when Temujin was only twelve years old. The Kiyat rejected the boy as their leader and chose one of his kin instead. Temujin and his immediate family were abandoned and apparently left to die in a semi-desert, mountainous region.
Temujin did not die, however. In a dramatic struggle described in The Secret History of the Mongols, Temujin, by the age of twenty, had become the leader of the Kiyat subclan and by 1196, the unquestioned chief of the Borjigin Mongols. Sixteen years of nearly constant warfare followed as Temujin consolidated his power north of the Gobi. Much of his early success was because of his first alliance, with the neighboring Kereit clan, and because of subsidies that he and the Kereit received from the Jin emperor in payment for punitive operations against Tatars and other tribes that threatened the northern frontiers of Jin. Jin by this time had become absorbed into the Chinese cultural system and was politically weak and increasingly subject to harassment by...

...his family to the developmental norms of other cultures. Bayarjagai and his family is Mongolian and are primarily a nomadic herding family.
Family composition
It is a largely male dominant culture. Mongolian men have many wives. The legal age for marriage is 18 year old and the young Mongolian is choosing their partners with or without the consent of their parents. Mongolian families usually are large with average of 4 and more children. Mothers with 5 children are awarded as honored mother.
Family assessment
Daily responsibilities are divided evenly among family members and no one person’s work is considered more important than another’s. Traditionally, men take care of horses, that are provided foods for the family. Women’s responsibilities include cooking, taking care of the children and making clothing. Traditionally, the eldest son would inherit the father’s possessions and become the head of the household.
Members of the family are living very closely and maintain a good relationship. There are culturally influenced on childbearing and childrearing, fathers and mothers involve actively in the care of children. Strange and bizarre to see how a mother is care for her baby by suction mucus in the nose of the baby with her mouth. Children play in the ground barefoot and naked that could be unacceptable in many cultures. Playing is most important activity for the children. In Mongolian culture,...

...Group report: case study analysis
Case number 10: Chipotle Mexican Grill 2012: Can it hit a Second Home Run?
Group number: 3
Group members:
* Vu Thanh Loc – accounting
* Dang Hoai Nam – accounting
* Tran Dieu Linh – accounting
* Nguyen Thi Ngoc Diep – accounting
* Phan Dang Mai Anh – accounting
* Thach Dieu Huong – accounting
* Pham Thien Trang – accounting
* Dao Khanh Ly – accounting
EXECUTIVE SUMMARY
This case study is about Chipotle, a young fast food company. In 2012, Chipotle has shown a successful performance with its Grills. Following the path, Chipotle is building a new project which is the ShopHouse. The ShopHouse predicated on much the same strategy with the Grill but it had different menu. The problem discussed here is whether Chipotle can make the same success with its new project, the ShopHouse, by using the same strategy or not.
Chipotle is a young fast-food company which was found by Steve Ells in 1993. In 2001, McDonald's becomes the majority owner of the firm, making Chipotle a fully-owned subsidiary of McDonald's. In 2006, McDonald's says goodbye to Chipotle, spinning off the company in an IPO on the NYSE (CMG). From then on, Chipotle’s revenue and profit margin has been boosted up significantly. The products which Chipotle provides are fast food and drinks with simple menu strategy. Chipotle commits to provide “food with integrity” which is made of...

...Be The Grill Master
Many people like to cook outside, weather it be hotdogs and hamburgers, or steaks and ribs. But when it comes to grilling people are pretty divided. On one side there are those who prefer grilling with gas, and on the other side there are those who prefer charcoal. One grilling method offers a speedy set-up and convenient and easy clean up, where as the other involves playing with fire, and becoming the grill master. It really comes down to personal preference and there is an argument for both sides.
I personally prefer a cast- iron four burner gas grill, with a metal grating between the burners and cooking grate that allows me to add lava rocks or ceramic briquettes. A couple reasons I like gas grills so much is it's simplicity and temperature control. Gas grills are easy to use, from the automatic start and shut off, to the minimal clean up and low maintenance. Also, gas grills heat up to cooking temperature extremely fast, (around 5 minuets for my grill), with a consistently even adjustable heat range from 200° - 550°F. I can decide I want cheeseburgers tonight and at 6:00pm go outside turn on the grill, go back inside and get my burger patties and cheese ready along with a plate. By the time I get back outside my grill is hot enough to cook on. I can throw on my patties wait a couple minutes and then flip them. Throw on...